Myanmese cuisine, Vietnamese cuisine, Malaysian cuisine and Taiwanese cuisine, with a focus on Myanmese and Vietnamese cuisine

The owner once travelled to communities in Myanmar and Viet Nam to learn cooking skills from tutors there and has employed Vietnamese and Myanmese chefs with a view to offering dishes that are more authentic and characteristic. Pho Dac Biet (Northern Vietnamese Assorted Beef Rice Noodle Soup), which features tender meat and a savoury soup base, is made with freshly supplied beef bones and beef with no MSG added. The long preparation time due to electric cooking gives the beef bone soup a rich flavour, and the toppings are fresh, tender and tasty. Mohinga, which also has no MSG added, features fresh fish and strictly Myanmese rice noodles. The chef’s self-made Seafood Laksa Noodle Soup caters to the preferences of the masses with a just right level of spiciness and freshness. Bak Kut Teh, which can be served with or without rice, has a stronger aroma of coconut because of its Malaysian flavour and contains an abundance of ingredients, including 3 to 4 pieces of ribs.

Pho Dac Biet, Ohn No Khauk Swe, Vietnamese Rice Noodle Soups (Vietnamese Pork Knuckle and Assortment Rice Noodle Soup), Vietnamese Mixed Rice Noodles (can be served with pork chop, pork ribs, cha lua (Vietnamese sausage)), Mohinga, Oil Noodles Mixed with Chicken Curry, Seafood Laksa Noodle Soup, Bak Kut Teh